Mochi is a Japanese confection, found usually in the shape of
a small, round rice cake which can be eaten with condiments such as kinako
(roastedsoy bean flour), manju (sweet red bean paste), soy
sauce dip, and seaweed. Traditionally, mochi is made by pounding
steamed glutinous rice in a large wooden mortar, called the usu, with a
wooden mallet called the kine. Mochi-tsuki is the Japanese
term for the old-style method of pounding the steamed glutinous rice
used to make mochi.

The sticky dense mounds of rice are made from mochigome,
a sweeter stickier type of rice, different from the steamed rice
eaten
every day. Mochi was originally made as offereings to kami (gods)
at shrines. This offering was then cut into small pieces
and given to people for good health and fortune. Later, the mochi
came to be eaten on various festive occasions and during the Heian Era
(794-1192), it became an integral part of the New Year.

We specialize in seasonal mochi, which includes New Year's mochi for
your festivals! You must order in advance!